不同加工工艺的莓茶风味品质差异分析

Differences in Flavor Quality of Vine Teas Processed by Different Techniques

为系统揭示不同加工工艺的绿莓茶、黄莓茶、红莓茶风味品质差异,采用感官审评、理化成分检测、顶空固相微萃取结合气相色谱-质谱联用技术对这3种莓茶进行品质分析。感官审评结果表明,黄莓茶白霜满披、汤色黄亮、果香浓郁、滋味较醇和;绿莓茶干茶黄绿、汤色绿黄明亮、炒香浓郁、滋味微苦;红莓茶色泽红褐、汤色橙红明亮、花果香浓郁、滋味醇和。滋味品质成分分析显示,绿莓茶中可溶性糖、水浸出物、二氢杨梅素含量均比黄莓茶、红莓茶高;但红莓茶中游离氨基酸含量最高。香气组分分析结果表明,共鉴定到56种挥发性组分,绿莓茶、黄莓茶香气组分以烃类为主,而红莓茶以醇类为主;1,1,6-三甲基-1,2-二氢萘、石竹烯、月桂醇、芳樟醇与绿莓茶的炒香特征密切相关;而苯乙醛、萘、2-戊基呋喃、P-伞花烃、正十四烷与黄莓茶的果香特征密切相关;苯乙醛、水杨酸甲酯、1,1,6-三甲基-1,2-二氢萘则赋予了红莓茶花果香的特征属性。

In order to systematically reveal the differences in flavor quality among green,yellow and black vine teas,processed from the young stems and leaves of Ampelopsis grossedentata by different techniques,sensory evaluation,physicochemical analysis and headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)were used to analyze the quality of green,yellow and black vine teas.Sensory evaluation results showed that yellow vine tea was covered by a silver white powder,and its infusion had a bright yellow color,strong fruity aroma and mellow taste;green vine tea had a yellowish-green color,and its infusion had a bright greenish-yellow color,strong stir-fried aroma and slightly bitter taste;black vine tea had a reddish-brown color,and its infusion had a bright orangered color,strong floral and fruity aroma,and mellow taste.Taste composition analysis showed that the contents of soluble sugar,water extract,and dihydromyricetin were all higher in green vine tea than in yellow and black vine teas,while the content of free amino acids in black vine tea was the highest.A total of 56 volatile components were identified in the three vine teas,with hydrocarbons being dominant in green and yellow vine teas while alcohols being dominant in black vine tea.1,1,6-trimethyl-1,2-dihydronaphthalene,stigmasterol,lauryl alcohol and linalool were closely related to the stir-fried aroma of green vine tea,while phenylacetaldehyde,naphthalene,2-pentylfuran,P-umbelliferyl hydrocarbons,and n-tetradecane were closely related to the fruity aroma of yellow vine tea,and phenylacetaldehyde,methyl salicylate,1,1,6-trimethyl-1,2-dihydronaphthalene contributed to the floral and fruity flavor of black vine tea.